Anchovy Bites

Wash the anchovies, remove the heads, and the central bones. Open them like a book without completely separating the fillets, then check that no bones remain. Dry them gently: a surface that's not excessively damp makes it easier to stuff them later and limits splashes when they enter the oil.

Collect the soft bread crumb crumbled stale and add the pecorino grated, an egg, chopped garlic and a drizzle of olive oil olive oil. Mix until you get a mixture uniform and compact, capable of remaining collected without becoming liquid. Season with salt and pepper, considering the natural flavor of the anchovies and the pecorino.

Spread the filling on the inside of the open anchovies, maintaining an even layer and without overfilling the edges. Cover each stuffed anchovy with another anchovy and press lightly with your fingers. Finish the process when the bites are firm and the filling doesn't leak out from the sides.

Pass each morsel through the 00 flour, carefully covering both sides. Then dip it in the remaining eggs, previously beaten in a bowl until you obtain a mixture uniform. Let the excess drip off: the breading should adhere thinly and evenly, without forming lumps.

Heat the olive oil in a skillet Suitable for frying, and dip the bocconotti in when it's very hot. Fry them until golden and evenly browned, turning them gently to cook both sides. Avoid overloading the pan. skillet, so the oil temperature remains stable and the outside does not absorb excessive seasoning.

Drain the bocconotti from the oil and serve immediately, while the breading is still crispy and the filling is hot. Garnish, if desired, with parsley, as listed in the ingredients, without adding anything else. The result should be golden brown, with tender anchovies and a flavorful, firm center.